Preheat the oven to 250ºF. Heat the oil in a wide frying or saucepan on medium-high heat. Place the flour, salt and pepper into a large plastic bag and shake. Add the kosher chicken breasts three at a time, close the bag and shake to coat. Shake off the excess flour. Add the kosher chicken breasts to the pan and cook 2-3 minutes each side until you see some browned parts. Place into a 9 X 13 oven-proof pan. Cook the rest of the breasts and then place the pan into the oven to keep warm. Add the mushrooms to the pan and cook for two minutes, stirring often. Add the wine and thyme and cook for two minutes, until the wine starts to cook down a little and thicken. Add the stock and lemon juice and cook another two to three minutes until the sauce thickens a little. Remove the kosher chicken from the oven and add into the sauce, turning to coat both sides. Add salt and pepper to taste and sprinkle with the chopped parsley. Place into the oven until serving. About the creator of this Kosher Chicken recipe…Paula Shoyer is one of the leading kosher chefs in the Jewish foodie world. She now teaching classes in French pastry and Jewish cooking and baking to adults and kids, both in the Washington, D.C. area and all around the United States. Buy her new book The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy (HBI Series on Jewish Women) on Amazon.